Ambrosia #7 - part 2

Îœagazine

#7

December 2 0 1 8

Fi ne food and drinks of Greece

greek honey

Nectar of Gods

cookies

Greek production on the rise

Meraki.

Y O U C ANNO T T RANS LAT E I T BUT YO U C AN S H ARE I T O V ER C O F FE E .

Meraki. This is a word that we Greeks use to describe what happens when you leave a piece of yourself - your soul, creativity and love - in your work.

It is the word we use as our most important ‘ingredient’ in the making of Dimello.

This is the reason we created one of the most advanced industrial units for coffee processing in Europe. With latest and state of the art technology, highly trained and dedicated personnel, we study the ‘field’ with passion and… meraki.

We believe in Espresso and we are looking for partners who share the same passion. After all the best relationships are always built over a cup of coffee.

Visit our website to discover more about our passion for espresso:

www.dimellocoffee.com

KAFEA TERRA S.A.

info@kafeaterra.gr

tel: +30 213 090 5500

4

EDITORIAL

6

EDITORIAL

Editor’s

id

NOTE

Publisher Nikos Choudalakis nx@forumsa.gr Publishing Director Thanassis Gialouris gialouris@forumsa.gr

M

editerranean and, more precisely, Greek food is gaining considerable momentum around the world. According to Restaurant News, the Business Insider and many more major news outlets, the latest wave of fastcasual concepts is strikingly more ethnic and Greek cuisine is the most promising of the lot, with several chains already leading the way. Moreover, Greek delis are also racing to declare world domination; concept food stores such as Yoleni’s and Ergon are constantly popping up and introducing quality Greek flavors to an international clientele.

So why the growing popularity of Greek food? The trend has been a long time coming; celebrity chefs like Cat Cora and Michael Psilakis are celebrating their Greek roots and teaching diners about the cuisine through their restaurants, cookbooks, and television shows, while high-profile Greek restaurants have earned accolades and international attention. A shift towards healthier cooking and eating habits (new research is backing the decades-old claim that Mediterranean Diet is good for you) Greek dishes are healthy paired with a taste for the “ex& surprisingly delicious, otic” is also to blame. In addition, Greek dishes are surpriswhile Greek products are ingly delicious, while ingrediof top-tier quality ents and products from Greece are more often than not organic, GMO-free and of top-tier quality. Ingredients such as Greek honey, the “food of the Gods” as it is sometimes called, traditional cookies and chicken products, are exported to the four corners of the globe and recognized for their high nutritional value.

We, at Ambrosia magazine have been championing the superior quality and high nutritional value of Greek Food & Drinks for quite some time now. And together with Food Expo Greece, the leading F&B trade show in Southeast Europe, are striving to promote them across the world by creating an all-around experience that can take the best products Greece has to offer on a global tour de force.

Nikos Choudalakis

Publisher

ambrosiamagazine.com

FORUM SA: 328 Vouliagmenis Ave., 17342 Agios Dimitrios, Greece Tel.: +30 210 5242100 - Fax: +30 210 5246581

Sales Director Thanassis Panagoulias sales@forumsa.gr Creative Art Director Niki Galanopoulou ng@forumsa.gr Editor-in-Chief Vana Antonopoulou va@forumsa.gr Contributing Editors Eleni Donou, Sissy Nika, Eva Touna Senior Art Director Dimitris Deligiannis Art Director Evgenios Kalofolias Graphic Designer Lenia Chalkea Photo Retoucher Gogo Trikerioti Sales Department T. Belekoukias, A. Kaliantzi, I. Margelis D. Michalochristas, K. Molfeta, A. Mourati, G. Theodoropoulos Advertising Coordinators M. Spichopoulou, G. Patsari Int’l Relations F. Papanastasiou Irene Kouriantaki Printed by Baxas SA Published by FORUM SA

ISSN

2623-4661

8

EDITORIAL CHICKEN

chicken

on the rise Poultry farming and processing is a multi-million industry in Greece. With a reputation for producing the tastiest and safest chickens in the whole of Europe, a total production of 250,000 tons a year and a growth rate of approximately 10 percent, no wonder the broiler sector is flying high!

C

hicken is one of the most widely accepted muscle foods in the world. Its high-quality protein, relatively low fat content, and generally low selling price make chicken a high-demand food in the marketplace. Furthermore, the absence of cultural or religious taboos allows increased chicken production and consumption worldwide. Primary and further processing of poultry is a multi-billion

industry in Europe and the world. And while sources show that total meat consumption in the EU has been negatively impacted by the general economic downturn, poultry meat as a less-expensive alternative protein has benefited from the sluggish economy. In fact, EU consumption per capita is slightly increasing, while, specifically, in the EU-28, sales of cheaper broiler cuts increased faster than sales of more expensive parts, such as breasts or whole birds.

GREEK POULTRY PRODUCTION

10% INCREASE OF THE POULTRY SECTOR IN 5 YEARS

15 MILLION

EUROS IN EXPORTS A YEAR

250,000

TONS PRODUCTION A YEAR

EDITORIAL CHICKEN

1

2 2

Α STEADILY GROWING SECTOR Greek poultry farmers are geared towards exports, while trying to develop new technologies that meet customer needs.

G

reek poultry farming is nowadays the better-organised livestock farming sector in the country, the one with the greatest vertical integration. It started, however, modest, in the form of small, family-owned units. The sector experienced strong development during the 1970s, when it acquired the form of intensive farming and following a string of investments, enterprises developed into industrial units. As a result, poultry –and especially chicken– production is currently holding the highest share of total meat production in Greece. The Greek broiler sector is expected to continue to grow in 2017 and 2018, benefiting from growing domestic and export

demand. At the production level, the Greek broiler sector has undertaken to launching innovative products, by placing emphasis either on the welfare of poultry –targeting an ever healthier product– or in more complex manufactured goods (from gourmet chicken loaf to cold cuts to sausages and pies). Food trends are also great indicators of the way chicken and poultry products are gaining momentum in the F&B marketplace. The dominant trend is to maintain consumer preference for chicken meat. It is, however, a trend that focuses mainly on small producers in an effort to guarantee top tier quality as a competitive advantage over large companies.

GREEK POULTRY PRODUCTION BY REGION*

Number of animals

Central Macedonia Crete Western Greece Attica North Aegean Peloponnese Thessaly Souh Aegean Western Macedonia Central Greece Eastern Macedonia and Thrace Epirus Ionian Islands

7,343,638 13,968 1,536,952 23,881 1,474,642 38,538 3,623,791 1,991 172,939 8,698 1,446,227 17,264 624,606 18,589 232,186 5,557 300,714 6,764 3,256,878 9,689 395,771 13,562 9,829,539 10,505 147,676 7,832

30,385,559

*Source: The Hellenic Statistical Authority (EL.STAT)

Number of holdings

176,837

1 Innovation is key to better and safer chicken products.

2 From the hatchery to the distribution facilities, companies maintain the highest possible quality.

PHOTO: IOANNINA POULTRY COOPERATIVE - PINDOS

PHOTO: MORAITIS

10

CHICKEN

PHOTOS: IOANNINA POULTRY COOPERATIVE - PINDOS

12

ON THE SUPERIORITY OF GREEK POULTRY Approximately 2% of total EU chicken production takes place in Greece, while its poultry are among the safest in Europe.

A

Special thanks to the National Meat Interprofessional Organization, & the Hellenic Agricultural Organization - Demeter

ccording to the Moraitis company, the quality characteristics of Greek chicken compared to imported poultry (especially from the Balkans or other countries), are a result of the strict veterinary checks that take place at the breeding and slaughter areas.

In addition, the direct distribution of chicken right after slaughter, is another advantage that shows the proper operation of chicken production units in Greece. Equally elucidating is Mr Tsakanikas of the Ioannina Agricultural Poultry Cooperative, Pindos, pointing out that Greece is the only European country that in the past few decades has not been shaken by a series of food crises and scandals (e.g. dioxins or disinfection using prohibited substances). Furthermore, thanks to strict legislation and increased security measures, Greek poultry have not been plagued with diseases, such as bird flu. “Greek producers as well as the country’s manufacturing enterprises take all the appropriate measures to ensure a higher level of consumer protection. As a result, consumers can be certain that Greek poultry has received a proper diet, was properly bred and its treatment process has adhered to strict procedures and systematic checks to ensure a safe and healthy end product,” he explains. Moreover, Greece’s nonGMO practices as well as its efforts to encourage the breeding of humanely raised poultry (mostly by using free-range systems), together with a strict veterinary control policy starting from breeding (Greece has some of the highest safety and quality control of raw food materials standards), have a significant impact on their quality and flavor. Sudsequently, Greek poultry is much tastier and of higher quality compared to chicken from other countries. n

INNOVATION & EVOLUTION The latest generation equipment is contributing significantly to the speeding up of production, both in the hatchery as well as in the manufacturing process. For example, an automatic machine that processes 60,000 eggs an hour can classify eggs into two sizes just before they go to the hatcheries –note that eggs of the same size usually hatch chickens of similar size, bearing the same nutritional value.Genetics and the development of hybrids likewise play a significant role in the growth of production.

As do the improved and ex-

tremely high standards of living, which are not limited to organic farms. This places pressure on manufacturers to offer thorough and honest disclosures about how, where, when and by whom chicken is farmed and prepared. Processing of poultry has also improved with the introduction of innovative, advanced technologies, providing customers with top tier poultry produce. As a result, investment in poultry is moving towards a different direction; there is a shift from volume to value and an interest in more “concept” chicken.

14

EDITORIAL SPECIAL FEATURE

PALMIE GASTRONOMY

5 decades of excellence!

Quality and innovation; when it comes to ready made solutions for foodservice, Palmie gastronomy has all the delicious answers.

T

he Palmie bistro Group was established in 1966, and has operated exclusively in the foodservice and recreation sector ever since.

For five decades, the group has gained considerable experience and knowhow on foodstuff and the needs of customers.

Palmie gastronomy, the central food production unit of the Palmie bistro Group, operates in privately owned facilities in Avlona, Attica and is considered as one of the most reliable and quality food production units in Greece.

The company’s aim is to make Greek flavors known all across the world, by extending its

reach and reputation beyond the borders of Greece, not only in the super market, hotel and restaurant sectors. In this context, Palmie gastronomy every year participates in major international trade shows, such as Food Expo in Athens, Anuga in Cologne and Sial in Paris, thereby opening up promising prospects for cooperation.

The Palmie gastronomy philosophy Palmie gastronomy’s know-how, as well as its skilled and constantly trained personnel, support the company’s philosophy to offer high quality services, fully tailored to the needs of

Palmie Gastronomy's knowhow translates into original recipes and quality products its burgeoning clientele. As a result, all this experience and know-how translates into original recipes and ground-breaking ideas that make Palmie gastronomy’s products stand out. The approval and loyalty of Palmie’s clients is the biggest proof that its philosophy and whole way of operating have helped the brand gain many fans, while also making its own way forward in the Greek gastronomy sector. As far as Palmie gastronomy is concerned, quality is not just a word; the company implements strict quality checks on all supply and production processes, making sure that each and every client receives the very best service and products to suit their needs.

Dr ALEXIA KOUTROULIA The woman behind the brand For Dr Alexia Koutroulia, General Manager of Palmie bistro Group, company values are at the top of her priorities: hygiene & safety, respect, unparalleled service, entertainment & effectiveness. She has dreamed Palmie gastronomy to be the solution for every entrepreneur & chef in restaurants, hotels, & caterings, and, at the same time, the healthy solution at store shelves for women that don't have time to cook, in Greece or abroad.

Dr Alexia Koutroulia with her brother Christos have taken over the family business, which was founded in 1966

by Mr George Koutroulias. Her love for good, quality food is something that she applies to the entirety of Palmie bistro Group. For her ‘’success is a journey, not a destination.’’

A comprehensive product range The company’s product range is ever changing and constantly expanding with new, original offerings that are sure to meet the requirements of each client/business. It includes ready-made Greek meals (traditional moussaka, vegetable moussaka, pastitsio, cabbage rolls or imam bayildi, a baked dish of vegetables, especially aubergines), burgers and poultry, hot sauces and dressings, all of them freshly frozen.

Palmie gastronomy products meet the specific needs of every foodservice business, be it catering unit or restaurant or hotel chain, while providing high value solutions for each and every customer. The company makes sure to fulfill every client requirement while, at the same time, giving them the chance to enjoy the same top-tier quality and flavor the Palmie name is famous for. n

More information www.palmie gastronomy.gr

16

GREEK HONEY

GREEK HONEY

sweet

delight

Apiculture is part of Greece’s unique legacy and culture. No wonder the country produces some of the best honeys in the world.

1,5 MIL.

BEE COLONIES IN GREECE

H

oney is one of several Greek products with high international recognition due to its high quality, wonderful flavor and excellent aroma. Greek honey producers are many, and the country boasts the most beehives per decare than any other European country (in fact, Greece ranks number two in the world after Hungary when it comes to apicultural density: about 11.1 bee hives per km).

According to experts, Greek honey owes its unique organoleptic characteristics to the fact that most of the Greek land consists of forests and wild ecosystems. Many of the plants found in Greece are aromatic and medicinal herbs, carrying their qualities to honey. Sci-

entific studies have also shown that Greek honey varieties are rich in compounds such as polyphenols, phenolic acids and monoterpenes, which are powerful antioxidants, known for their chemo preventive properties.

To safeguard the specific characteristics of the honey collected in Greece, eight types have been identified: pine, spruce, chestnut, heather, thyme, orange, cotton, and sunflower. Honey made of pine is produced only in Greece and Turkey. Its color is not too dark, while its flavor not too sweet, with a more pleasant aroma than most forest honeys. It is very slow to crystallization and has high biological and nutritional value due to the high concentration of trace elements –up to six times more than flower honey.

220,000

TONS OF HONEY A YEAR

1,500

TONS OF HONEY EXPORTED

18

EDITORIAL GREEK HONEY

WHY IS GREEK HONEY SO SPECIAL? Bees feed from indigenous wild plants and produce one of the most incredible honeys, low in moisture and thick in texture.

1

G

reece’s warm climate is a major factor in the production of top quality honey, as it ensures biodiversity and the abundance of wild plants.

A recent research conducted by the Aristotle University of Thessaloniki, indicated that Greek honey is indeed the best in the world.

After analyzing 48 different varieties of honey from different areas of Greece and the world, scientists found that Greek honey had significantly more superior properties than the rest, even the world famous Manuka honey!

Compared to Manuka honey, Greek honey was found to contain far more antioxidant properties. In particular, the varieties of honey found to surpass Manuka honey in quality were those made by bees feeding on oak tree, fir tree, heath, chestnut tree, pine tree, thyme and orange blossom. The antioxidant properties of the aforementioned honey varieties can be useful in eradicating the free radicals responsible for cell damage leading to illnesses like cancer.

2

Delicious and GMO free The European Parliament has rejected an amendment for the mandatory labelling of honey from genetically modified pollen. As a result of the ruling, not many people know that all Greek honey is by default GMO free, given that GM crops are prohibited from being grown in the country, whereas about 90 percent of Greek honey comes from natural ecosystems in non-cultivated land (only 29.32% of the land is allocated to farming), and from beekeepers who move their bees from place to place according to the season and the weather. This means that the quality is exceptional even if its price is rather high compared to honey from other countries.

1 Each Greek region produces different honey varieties.

2 Greek apiculturists replace bee colonies as soon as they die.

GREEK PDO HONEYS

Meli Elatis Menalou Vanilia fir honey is produced in 24 municipalities & communities within the region of Arcadia: the district of Gortynia & Mantineia & the municipalities of Dimitsana & Lagkadia; the communities of Valtesiniko, Vytina, Elati, Stemnitsa, Alonistaina, Vlacherna, Chrysovitsi, etc. It contains at least 80% honey from black pine, while the rest is flower honey produced in the region.

Pefkothymaromelo Kritis is a particular blend of thyme and pine honey produced in Crete, which boasts the highest density of bees in the world. It has a characteristic aroma that is due to aromatic substances in the thyme honey. The pine honey gives it a mild, lingering flavor and it has medium clarity and sweetness. The aroma has floral notes and a faint scent of wood and resin. The honey remains fluid for at least 12 months from the day of harvest.

“Soufropites”: three tempting, flavorful offerings inspired by the traditional Greek diet.

• Spinach-Cheese Pie • Island-style • Cheese pie

Hellenic Bakery, with 40 years of history, knows better than anyone how best to use all the natural, authentic ingredients from the Greek land, which form the basis of the Mediterranean diet.

20

GREEK HONEY

1

2

GREEK HONEY EXPORT GOLD Demand for Greek honey has surged in recent years, resulting to a rare success story given the country’s recent financial state.

A

lthough Greece produces some of the best and most popular honeys in the world, its exports rank among the lowest in Europe. This is mainly due to the high price of Greek honey as well as the lack of a well-organized marketing plan that could help boost sales. Nevertheless, its superior quality compared to other honeys, together with the fresh, innovative ideas implemented in apiculture by budding producers, have managed to create unique honeys of excellent reputation that have crossed the borders of the Greek market and are currently pushing exports.

Greece has approximately 1,500,000 bee colonies and produces about 17,000-22,000 tons of honey per year, while 65 percent of produc-

tion takes place in the regions of Chalkidiki, Thassos and Evia. Exports are still limited, accounting for approximately 10 percent of Greek honey production, but are constantly rising –in fact, in 2012 exports were up by 45 percent compared to the previous year, while in 2013 exports saw a 50 percent increase.

Germany, Cyprus, Canada, France, the UK and the US remain the main export destinations for Greek honey over the years. These six countries absorb some 80 percent of total honey exports, while other markets, such as Spain, Italy, Austria, Russia, Slovenia, Belgium, Lebanon, Saudi Arabia, Sweden, Japan, and Norway, are slowly but surely emerging as new trade points. n

GREEK HONEY PRODUCTION PER REGION (2014) Central Macedonia

22.0%

Souh Aegean

4.1%

Crete

10.9%

Western Macedonia

1.9%

Western Greece

5.8%

Central Greece

Attica

2.3%

Eastern Macedonia

North Aegean

2.2%

and Thrace

8.9%

Peloponnese

13.5%

Epirus

4.1%

Ionian Islands

2.1%

Thessaly

9.8%

12.5%

1 Research has shown that Greek honey is especially beneficial.

2 Greek climate conditions allow the production of honey almost everywhere in the country.

22

EDITORIAL COOKIES

the secret

life of

cookies How can some cookies be more delicious than others?

The answer lies in the... mix, since the right, top-tier ingredients can make a world of difference. Just ask Greek cookie production companies.

24

EDITORIAL COOKIES

C

ookies have been born out of necessity. Their name derives from the Dutch word “koekje” which meanins “small cake”.

According to food historians, they took this moniker because cooks used to bake a small piece of cake dough to test the oven temperature.

“Koulourakia” and the Greek culture of cookies In Greece, cookies are called “koulourakia” and are a staple in most households. They are an everyday treat; something to enjoy together with a cup of Greek coffee, a confection reserved for holidays and special occasions, such as marriages, christenings and other social events. The authentic Greek cookies are made from delicious yet simple ingredients, such as grape must, extra virgin olive oil, orange juice and zest, ouzo, Mastic from Chios,

honey, etc. Some of them are also unique to specific regions of the country or are associated with a particular circumstance (e.g. “moustokouloura” made from grape must, were usually prepared during the grape harvest, while sesame paste cookies are considered popular lenten biscuits). There are several different cookie shapes in Greece (in fact, shapes and ingredients vary in keeping with the imagination of each housewife or baker), but the plaited ones are the most popular. With regards to flavors, cinnamon, orange and vanilla are by far the ones favored by both the Greek and the international markets, as Mr Stathis Giachanatzis, President & CEO of Fedon SA, explains.

“Nowadays, Greek cookie companies are making traditional ‘koulourakia’ available to an international clientele that has until recently been unaware of their variety and exceptional flavors. And they are turning them into the newest obsession of foodies all across the globe.”

SPECIAL TREATS IN GREEK FOLKLORE Kourabiedes also known as “Greek Wedding Cookies” (in some regions they are served at weddings or christenings) are made with almonds, butter, flour, sugar, salt, and rose water. Kourabiedes are shaped either into circles, crescents or balls, then baked and rolled in confectioner’s sugar (icing sugar). In Greece, Kourabiedes are commonly consumed during Christmas, though nowadays they are seen all year-round.

Melomakarona are egg-shaped cookies made from flour, semolina, cinnamon, olive oil, and honey. Along with kourabiedes, they are a traditional dessert prepared primarily during Christmas. They are often filled with ground walnuts. Immediately after baking, they are immersed in syrup made of honey. Dark chocolate-covered melomakarona are a recent, delicious variation of the traditional recipe.

Greek cookies marry tradition with cutting edge technology.

26

EDITORIAL COOKIES

REASONS TO LOVE GREEK COOKIES

From tradition to innovation

Food trends, such as gluten free, are affecting production.

Always looking to identify new consumer trends and keeping abreast with international market developments, Greek cookie producers are gaining a loyal international customer base. According to Ms Irene Velemi, Vice-President & CEO of Velemis SA, “countries with a large Greek population or countries where the Mediterranean diet is high on preference list, such as the US, Canada and Germany, favor Greek cookies, while elsewhere ‘koulourakia’ must be tailored to local market trends.” As for the future of Greek cookies, Ms Velemi says that innovative products are the new norm “e.g. without preservatives or raising agents, that are in line with consumer needs, such as sugar free, allergen free, gluten free, etc.” “Gluten free is a major trend,” concurs Mr Giachanatzis.

“Cookies with super foods, as well as functional cookies are also very popular mainly in the affluent countries that favor the latest food and lifestyle fads, while at the same time looking for value for money products.” n

TOP GREEK COOKIE EXPORTS IN 2017*

USA CYPRUS FRANCE GERMANY BULGARIA

157,955KG 77,772KG 51,522KG 36,888KG 36,824KG *Source: The Hellenic Statistical Authority (EL.STAT.)

1

They are made from highly nutritious ingredients of the Greek land. They have a high dietary fibre content, while they also contain macro-nutrients that provide energy, such as proteins, carbohydrates and fats. Greek cookies, as most of Greek produce, are GMO free.

2

They are part of the Mediterranean diet, which is gaining momentum worldwide. Times call for a balanced diet, so why not combine high value Greek ingredients with a tasty snack?

3

They integrate all the latest innovations in food preparation and baking. Keeping abreast with the latest market & food trends, Greek cookie companies are heavily investing in R&D in order to produce even better, tastier and healthier options.

4

They have excellent organoleptic characteristics. Nutritionists and scientists aim to develop top-quality, preservative-free products, using traditional Greek recipes.

5

Greek cookie production units constantly monitor each and every production phase. They also work tirelessly to guarantee cookie quality according to the Codex Alimentarius and the European legislation.

28

SPECIAL FEATURE

MANDREKAS S.A.

Innovation & Tradition The Mandrekas brand name is unbreakably linked to exceptional quality, and the company is considered among the largest yogurt and dairy production units in Greece.

Μ

andrekas S.A. is a family owned dairy company. The history of the company goes way back, in the year 1954, when Dimitrios Mandrekas opened a traditional dairy shop in Corinth, in the Peloponnese. Later, in 1984, Evangelos Mandrekas took over the business after coming back from his studies in the UK (M.Sc in Engineering).

Equipped with the latest know-how, he established in 1991 a new, state-of-the-art production plant outside Corinth, where the production of dairy products as well as the development of

new products are still taking place. The company’s long experience in yogurt production has helped develop special techniques and recipes that make them the utmost experts in Greek yogurt. Mandrekas S.A. is certified with international standards for quality and safety (ISO 22000, ISO 9001, ISO 14000, IFS, FSSC, OHSAS 18001) and follows all the EU directives, while being fully attuned to Greek legislation. In addition, all products αρε produced and packaged with the implementation of the latest technologies and are based on traditional recipes and follow strict quality criteria. Mandrekas S.A.

places particular emphasis on innovation and R&D. As a result, it has recently launched some unique and delicious products, such as “Mandrekas Greek strained yogurt with honey & mastiha from Chios island” and “Authentic Greek tzatziki” with curry and chili flavors, that have became very popular in international markets.

Since its creation, Mandrekas S.A. has striven to deliver authentic dairy products of high quality and nutritional value to customers all over the world, in order to meet their particular needs and exceed their expectations. Based on this philosophy, Mandrekas’ Greek yogurt and dairy production has been designed to be flexible, fast and fresh (F.F.F), always striving to be ranked as one of the favorite dairy brands across the globe.

INTERNATIONAL PRESENCE Mandrekas S.A. is one of the largest private label Greek yogurt producers in Greece. The exports of private label and its own branded products amount to almost 15% of the company’s total sales and the aim is to further boost this percentage in world markets. Furthermore, the company has already commercial presence in 13 countries, while it has also created a joint venture in the United States (Wiskonsin) with Klondike Cheese Co in order to transfer its know-how. Mandrekas’ int'l development is based on a set of principles like its long-term relationship with milk producers, its commitment to quality dairy products, its respect of its customers, its strict int'l production standards, its dedication to corporate social responsibility, and the continuous growth of its employees.

More information www.greekyogurt.gr

FACTS AND FIGURES

70

YEARS OF EXPERTISE

4,000

TONS OF COW MILK USED LAST YEAR

13

COUNTRIES OF EXPORT

270

TONS OF GREEK YOGURT PRODUCED IN 2018

30

Market News

EDITORIAL GREEK MARKET

news + MORE SIAL 2018 A joint venture for meat between Greece and the UAE Following contacts between representatives of the Greek National Interbranch Organization for Meat (EDOK) and executives from Saudi Arabia’s Directorate General for Investments, during Sial 2018, the possibility of developing commercial activities through the creation of a joint venture between the UAE and Greece has arisen. EDOK participated in Sial as part of “Meat the Lamb”, a European co-funded program for the promotion of sheep meat.

GM Griechische Top Markt The largest Greek super market in Germany features in its shelves 1,800 unique products!

More than 1,800 Greek products are available to consumers at GM Griechische Top Markt, the largest retail supermarket for Greek products that opened in Mainz a few months ago. Right in the center of the region between Mainz, Wiesbaden, Hochheim, Rusellsheim and Kostheim, GM Griechische Top Markt is the first large, traditional Greek supermarket in Germany, and features in its shelves for the first time products with short expiration date from Greece: fresh eggs, fresh Greek milk, chocolate milk, sheep yogurt, etc.

50%

of the production of the Greek oil, fruit & vegetable, fish, nuts and canned food sectors, is exported.

CHEF’S CLUB OF GREECE An important cooperation agreement was recently signed within the framework of the Russian Gastronomic Week in Greece, between the Chef’s Club of Greece and two major operators of the Russian gastronomy: the International Center of Wine and Gastronomy and the Federation of Restaurateurs and Hoteliers of Russia. The purpose of this imminent collaboration is the proper, professional learning of the cuisines of the two countries through targeted and comprehensive actions.

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17th Kim. ATHENS- KORINTHOS ROAD• 19 300 ASPROPYRGOS•ATHENS•GREECE TEL: +30 210 5578190-2 • FAX: +30 210 5570270 www.fokaspackaging.gr•e-mail: info@fokaspackaging.gr

32

Market News

EDITORIAL GREEK MARKET

news + MORE EPIRUS SA A prestigious award for the Organic Feta PDO of the brand Another international award has been added to the assets of EPIRUS SA with the completion of the 31st World Cheese Awards 2018 in Bergen, Norway. EPIRUS Organic Feta PDO has won the prestigious golden award in the Feta category and, at the same time, has also been recognized as the “Best Greek Cheese 2018-2019� gathering the highest score among all Greek cheeses evaluated in the competition.

Greek products in japan Promotional events about Feta, Greek olive oil and wines took place in Tokyo and Osaka Under the initiative for the promotion of Greek products in the Japanese market, implemented by Enterprise Greece for the third consecutive year, the program of the events/seminars included introductory presentations and speeches by experts on Greek wines, olive oil and Feta cheese. After the presentations, a tasting with 14 Greek olive oils and 4 kinds of Feta imported to Japan, took place. Accordingly, the Greek wines seminar included wine tasting for professionals, master class seminars, B2B meetings, and wine and food pairing.

280

thousand tons is the Greek olive oil production for the year 2018, while exports are expected to reach 35,000 tons.

MEGAS YEEROS USA Megas Yeeros USA, a subsidiary of Megas Yeeros S.A., is the new partner of CAB, an international certification and representation organization of Certified Angus Beef. Megas Yeeros USA has been certified with CAB - yeeros, yeeros slider and yeeros strips, making it the only company in the meat industry with this distinction internationally! At the same time, Megas Yeeros received the BRC International in accordance with British Standards for the retail channel Certification for its Food Safety Management System. www.megasyeeros.com

Considered to be one of the most prestigious shop fitting companies in Greece, EUROPSIKTIKI DESIGN has been rapidly expanding around the globe during the past years, creating exceptional stores in more than twenty five countries, from Canada and France to Australia and Dubai. Client friendly shop setting, hi-end equipment, customized solutions, unique aesthetic, intense and reliable after sales service and a young, experienced, enthusiastic, highly specialized team of architects, 3D designers and technicians will be your personal “crew� in the most important mission of your life: YOUR DREAM STORE. Having designed and constructed more than two thousand stores since launching, EUROPSIKTIKI DESIGN is determined to put... a key in your hand and a smile on your face.

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EDITORIAL GREEK MARKET

news + MORE Tomato Congress A biennial event for the global tomato industry The 13th World Processing Tomato Congress as well as the 15th ISHS Symposium was recently concluded successfully. Scientists, marketers, suppliers, buyers, sellers from all over the world gathered for 4 days onboard a cruise ship sailing the Aegean Sea with stops in Turkey and two of the most renowned Greek islands, Mykonos and Santorini, to discuss the future of the industry and all current developments.

Market News

Olive oil exceeds expectations Global consumption has in some countries tripled in the last 25 years!

According to the International Olive Council (IOC), in the last 25 years world consumption of olive oil has increased by 1 million tons!

IOC member countries account for the largest proportion of consumption worldwide and, among these, European countries take the largest share, while some 800,000–900,000 tons are consumed by countries not yet part of the IOC. The US figures prominently among non-IOC consumers with 300,000 tons, followed by Turkey (160,000t.), Morocco (120,000t.), Brazil (60,000t.), and Japan. (55,000t.).

43%

of Feta cheese PDO is produced in the Region of Thessaly, with total Greek production amounting to 115,000 tons.

Olympus Romania Investing more than 20 million euros in a brand new greek yogurt production line. Greek dairy producer Olympus is investing over 20 million euros in a new production line at its Romanian factory, in the city of Brasov. The company, through this investment, will expand its product portfolio and start production of the new Stragghisto yogurt, which will be marketed to the Romanian market. Stragghisto will be available in three variations: 0%, 2% and 10%. The Olympus Group has been present in Romania since 1999. www.olympusdairy.com

A. Giannoussis, commercial director, Olympus Romania